Mushroom and Philadelphia bruschetta, an easy and tasty appetizer, perfect to serve as an aperitif or at a buffet, you can prepare them in a few minutes and they are delicious. To prepare these bruschettas with mushrooms, you can use either porcini mushrooms or champignon mushrooms, depending on what you have available, and especially you can use either fresh or frozen mushrooms. Now let’s see how to make the mushroom and Philadelphia bruschetta, and if you try them, let me know. Barbara
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Toaster
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to prepare the Mushroom and Philadelphia Bruschetta
- 6 slices bread
- 1.1 lbs mushrooms
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste extra virgin olive oil
- 3.5 oz spreadable cheese (Philadelphia)
Tools
- Toaster
How to prepare the Mushroom and Philadelphia Bruschetta
Let’s start preparing the Mushroom and Philadelphia Bruschetta, clean the mushrooms, slice them and place them in a pot with a drizzle of extra virgin olive oil, a pinch of salt, and a clove of garlic. Cook them for 15 minutes, stirring occasionally. The cooking time may vary depending on the type of mushroom used. Once the mushrooms are cooked, adjust the salt and sprinkle with parsley.
Slice the bread and toast it, then arrange it on a plate. Pour the spreadable cheese into a bowl, add a pinch of salt, a drizzle of oil, and mix well. Spread the cheese on each slice and add the previously cooked mushrooms.
Serve the Mushroom and Philadelphia Bruschetta or store them in the refrigerator until ready to serve.
How to store the Mushroom and Philadelphia Bruschetta
The Mushroom and Philadelphia Bruschetta can be kept at room temperature for 3/4 hours or in the refrigerator for 1 day
